fbpx Print

Gluten-Free Pumpkin Muffins with Streusel Topping

  • Author: Miss AK


Healthy grain-free and gluten-free pumpkin muffins are moist and easy to make. The streusel topping takes them to the next level.



For the muffins:

  • 3/4 cup coconut sugar
  • 1/4 cup + 2 Tbsp. melted coconut oil
  • 1/4 cup + 2 Tbsp. almond butter (or nut butter of your choice)
  • 3 eggs, beaten
  • 1 and 1/2 cups pumpkin puree
  • 1 and 1/2 tsp. vanilla extract
  • 1/2 cup + 1 Tbsp. almond flour
  • 1/4 cup+ 2 Tbsp. coconut flour
  • 3/4 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1 and 1/2 tsp. pumpkin pie spice
  • 1 pinch sea salt

For the crumble:

  • 3/4 cup chopped pecans
  • 3 Tbsp. almond flour
  • 1 and 1/2 Tbsp. coconut sugar
  • 1 and 1/2 Tbsp. coconut oil


  1. Preheat the oven to 350F.
  2. Mix together the coconut sugar, coconut oil, almond butter, beaten eggs, pumpkin, and vanilla extract well.
  3. Stir in the almond flour, coconut flour, baking powder, baking soda, pumpkin pie spice, and sea salt.  Incorporate well.
  4. Pour the batter evenly between lined muffin tins.
  5. Slide the muffin tin in the oven and set the timer for 10 minutes.
  6. Mix together the crumble ingredients and one the muffins have baked for 10 minutes, sprinkle over the tops of the muffins. 
  7. Return the muffins to the oven and cook for 15-20 minutes, or until the muffins spring back a bit when touched. 
  8. Cool in the muffin tins for at leat 15 minutes before removing and cooling further or eating. 

Join the newsletter

Subscribe to get our latest content by email.
We won't send you spam. Unsubscribe at any time. Powered by ConvertKit